FoodMaking food go further Food is a popular way many of us socialise and we spend a good amount of time and money on it. Yet 15 million tonnes of food and drink is thrown away every year. That's the same weight as 2 million double decker buses. Half of this is from our homes alone, costing £470 per household per year. You can help stop edible food from ending up in the bin. Tuck into the feast of events, blogs and recipes here and see how easy it is to make the most of your food, and save some money. 3 things you can do today Plan ahead. Take a moment to think about the week ahead - when will you be eating at home? Try and plan a couple of meals ahead, make a list of what you need to buy and only buy what you need. Freeze it. If you cook too much or forget to eat something near its use by date, chances are you can freeze it and eat it later. Eat your leftovers. If you cook too much or can't finish a meal, pack it for lunch. Even if you're eating out, ask for a doggy bag. Go a bit further - run your own campaign. HomeDo somethingTop tipsRecipesBlogIdeas bankCollaborate Food Turkey cigars This traditional Moroccan snack by Mark Hix is an ideal starter when the in-laws require something a little more sophisticated than a turkey sarni. It calls upon all of the prime suspects found in a Boxing Day fridge and provides them with exotic and reinvigorating disguise. Ingredients 300g chopped leftover turkey meat 150g leftover stuffing 50g cranberry sauce 50g chopped chestnuts 1tsp icing sugar mixed with 1tsp ground cinnamon (optional) 10 sheets of filo pastry measuring 15cm x 15cm Method In a large bowl mix the turkey, stuffing, chestnuts and cranberry sauce together. Have the filo pastry sheets covered with a clean tea towel, otherwise, being pastry made without fat, they'll dry out. Pre-heat the oven to 200°C/390ºF/gas mark 6. Lay a sheet of filo on a flat surface and put a couple of heaped teaspoons of mix along the edge of the pastry nearest to you, spreading it into a strip, leaving about 1cm at either side. Fold these ends over to form a hem down each side, then brush all the pastry right to the edges with melted butter. Now roll the pastry up as tightly as you can into a cigar shape and put it onto a buttered baking tray with the join facing down. Repeat with the other sheets of pastry and the rest of the mixture. Space the cigars out, leaving 3-4cm between them on the tray, then brush them with melted butter. Bake for about 10-12 minutes until golden, then leave to cool on the tray for about 5-10 minutes for the cigars to crisp a little. Put the icing sugar and cinnamon into a fine-meshed sieve and dust the cigars by tapping the rim of the sieve against your hand over the cigars. Serve warm. Recipe provided by Mark Hix.